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Baked Spaghetti Squash

Baked Spaghetti Squash is an easy, nutritious food that can serve as a substitute for those nasty complex carbohydrates! The trick is to prepping the squash so that it’s tender enough to cut!

First things first, you’re going to want to soften the squash so you can cut it. I usually blanch the squash in a pot of hot water, but I’ve read you can microwave it, too! If you microwave the squash, be sure your microwave setting is on low. Whichever method you use to soften the squash, remember it’s going to be very hot and heavy! Prepare to use a big heavy tong or get a friend to help…seriously, it’s tricky handling that hot baby!

Once you’ve removed it from the hot water (or microwave), let it cool a bit so it’s not too hot to touch. Then, slice off each end. Next, slice the squash lengthwise. Now you have two halves.

Using a big spoon, scrape out the seeds. Some strands may come out, too and that’s okay. Next, place the halves cut side down in a baking pan with about an inch or two of water.

Bake uncovered at 350° F until squash is tender; allow squash to cool a bit then, take a fork and scrape the “spaghetti stands” out. Place them in a bowl, season and serve!

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